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Carribbean Chicken Tacos with Fresh Pineapple Salsa

January 10, 2012

The treadmills at UBC’s Bird Coop gym face 4 televisions. 2 are devoted to sports and 1 to news, but the last is always set to the Food Network. Last week as I was running (lets face it – jogging), I found my favourite Food show – Eat St. – playing in front of me . For 20 minutes, I watched people stuff their faces with delicious street food, point at their own mouths and give the camera a thumbs up. And I thought: exercising while watching food porn – this is either the best or the worst combination imaginable. One food cart on the show featured carribbean chicken tacos with fruit salsa. Needless to say, the snack began to appear the most desirable meal in the world to me, and I thought about it non-stop on the elliptical, on the weight machines, on the mats and on the walk home (with my weak exercise routine, that means for at most 40 minutes). I had received Mark Bittman’s How to Cook Everything Vegetarian for Christmas and used his fruit salsa recipe, along with a modified chicken recipe I found online. It’s super yummy and really easy, and you can replace the pineapple with mango or papaya if you choose.


  • 2 chicken breasts
  • olive oil
  • 1 tbsp brown sugar
  • 1 tabsp chili powder
  • 1/2 tsp all spice
  • 1/4 tsp cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cayenne pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • 2 tbsp. red wine vinegar
  • Juice of 1 Lime
  • Optional – one shot dark rum

Pineapple Salsa

  • 2 cups chopped ripe pineapple
  • 1/2 cup diced red onion
  • 1/2 diced red pepper
  • 2 tbsps minced jalapeno pepper
  • 1/4 chopped cilantro leaves
  • 1 tbsp extra virgin olive oil
  • 3 tbsps lime juice
  • salt and freshly ground black pepper
  • 6 6-8inch flour tortillas
  • 1 avocado -sliced
  • additional lime and cilantro
  • hot sauce (optional)
  1. Combine all the salsa ingredients in a bowl. Leave for about 5 minutes and then adjust seasoning to taste. Set aside or refrigerate until tacos are ready.
  2. Combine dry spices in a small bowl.
  3. Slice raw chicken breast into 2 inch pieces. Warm a couple tablespoons of olive oil in a medium frying pan and, once hot, toss chicken in. Immediately add lime juice, red wine vinegar and rum and toss to coat.
  4. Sprinkle dry spices over chicken. It’s OK if the spices stick to the chicken unevenly.
  5. Continue grilling until cooked. Place in lightly warmed flour tortillas, with sliced avocado, pineapple salsa. Garnish with lime, cilantro and hot sauce as desired.

Serve with:

Rice and beans; yam fries; rum and cokes.

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